Actually, I was looking for Taro Powder and Poppy Seed there because I wanted to try making some cakes with those but could not find any in that shop. Luckily, I found Taro Essence there so yeah... "No Taro Powder, No Worries."
I was also hunting for a new chiffon tin because the one that I already owned for 6-7 years now is way too big. A large chiffon cake tin is more suitable for recipes that use 9-10 eggs and above and I intended to make smaller chiffon cakes for the longest time now so we don't have to deal with so much leftovers if we could not finish the cake after 2 days.
Faced with so many choices of chiffon cake tins in that shop, I, one true blue Virgo, naturally became very indecisive. I spent nearly half an hour standing in front of the tins' shelves basically trying to decide whether I should get the 20cm or 23cm chiffon cake tin. After much deliberation (and lack of legwork at home prior to going to the shop), I purchased the 23cm tin.
Alas, after trying the 23cm tin twice, I realized that I should have bought the 20cm tin if I were to bake chiffon cakes using 6-7 eggs in order to get a tall cake. What to do now... Since I already bought the slightly bigger tin, I have to accept slightly shorter chiffon cakes (again) and consider buying a new one again, provided if my husband doesn't nag at me for potentially hoarding various cake and bread tins in our kitchen.
Today, I tried baking chiffon cake in Taro flavor for the first time. It's surprisingly pretty good... especially since I am never a fan of Taro cakes or drinks before.
So pretty, aren't they?
TARO CHIFFON CAKE
(source: @tintinrayner)
Ingredients:
Group A:
6 Egg yolks
100cc Milk
60gr Vegetable Oil
1 tsp Taro Essence or Taro Powder
120gr Cake Flour
1/4 tsp Baking Powder, optional
30gr Sugar
Group B:
6 Egg Whites
90gr Sugar
1/4 tsp Cream of Tar-Tar (COT)
1/4 tsp Salt
Soft and fluffy purple chiffon cake.
Methods:
- Group B: Beat egg whites, salt and COT until foaming. Gradually add sugar in few batches using high-speed electric mixer until stiff peaks form. Set aside.
- Group A: Whisk egg yolks and sugar until they change color or a little pale. Pour the remaining ingredients and mix well.
- Fold the egg whites to the cake batter using spatula until well incorporated.
- Pour the cake batter onto a chiffon cake tin (do not grease the tin).
- Bake the cake in a preheated oven at 160 C for 55 minutes or until it's done.
- Invert the cake tin until the cake is cooled before removing the cake from the tin.
Enjoy!
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